John Myers
Goulash Soup À La Papa
The perfect goulash soup à la papa recipe with a picture and simple step-by-step instructions.
- 1 kg Boiled beef
- 600 g Onions
- 600 g Paprika (red, yellow, green and orange)
- 4 Large cloves of garlic
- 1 Red chilli pepper
- 2 tbsp Oil
- 5 tbsp Tomato paste
- 5 tbsp Flour
- 2 tsp Sweet paprika
- 2 tsp Rose paprika hot
- 1 tsp Salt
- 1 tsp Chili powder
- 1 tsp Sambal oelek
- 1 tsp Worcester sauce
- 2,5 liter Beef broth (10 tsp instant)
- 1 tsp Rubbed thyme
- 1 tsp Rubbed marjoram
- 1 tsp Ground caraway
- 600 ml Red wine
- 1 Cooking cream (here: From HANSANO / 200 g)
- Bread and / or rolls and / or baguette and / or white bread …..
- Peel and dice the onions. Peel and finely dice the garlic cloves. Clean, wash and dice the chilli pepper. Clean and wash the peppers and cut into small diamonds. Parry the meat, remove the layer of fat and cut into cubes (approx. 1 – 5 cm). In a large, tall saucepan, fry the separated pieces of fat in oil (2 tbsp) and take them out again. Sear the meat cubes vigorously in the hot fat / stir-fry, add the onion cubes, garlic clove cubes, chilli pepper cubes and peppers and fry everything vigorously. Add / stir in tomato paste (5 tbsp) and flour (5 tbsp) and let fry briefly. Season with sweet paprika (1 teaspoon), hot rose paprika (1 teaspoon), salt (1 teaspoon), chili powder (1 teaspoon), sambal oelek (1 teaspoon) and Worcester sauce (1 teaspoon). Deglaze / pour on the beef stock (2.5 liters). Pour in red wine (600 ml) and season with thyme (1 teaspoon), marjoram (1 teaspoon) and caraway (1 teaspoon) and let everything simmer for about 5 hours. Finally stir in the cream and serve. Serve with bread, rolls, baguettes or white bread.
Tip:
- The soup is easy to freeze.
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